
Biscuits and Gravy
Biscuits
Ingredients
- 2 cups all-purpose flour
- 2 tsp sugar
- ½ tsp salt
- 1 ½ cups heavy cream
- 2 tsp Baking powder
Instructions
- Preheat oven to 425˚.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- Add 1 1/4 cups of cream and stir with a wooden spoon until the dough forms, about 30 seconds.
- Transfer the dough to the countertop, leaving all dry, floury bits behind in the bowl.
- In 1 tablespoon increments, add up to 1/4 cup cream to the dry bits in the bowl, mixing with a wooden spoon after each addition, until moistened.
- Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.
- On a lightly floured work surface, pat the dough into a 3/4-inch thick circle.
- Cut into 8 wedges.
- Place biscuits on a non-stick baking sheet and bake until golden brown, about 15 minutes.
- Serve immediately.
Sausage Gravy
Ingredients
- 1 lb ground breakfast sausage
- 2 tbsp butter
- 5 tbsp all-purpose flour
- 4 cups milk
- salt to taste
- black pepper to taste
Instructions
- Bake biscuits according to the Cream Biscuits recipe.
- Saute the sausage until it's cooked and has released as much of its fat as possible.
- Remove the sausage with a slotted spoon and set aside.
- You should have about 2 tablespoons of grease left over.
- Add the butter and melt it.
- Add the flour a little at a time over medium heat, constantly whisking.
- Cook for about 2-3 minutes.
- Start adding the cold milk a little at a time, whisking incessantly.
- Toward the end of the milk, add the sausage back in.
- When you reach the desired consistency, add salt and pepper to taste.
- Split biscuits and pour gravy over the top to serve.
Notes
- The perfect roux has equal amounts of fat and flour. If your sausage renders noticeably less or more than 2 tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux, you will need more milk, so have extra on hand.
- Make sure the roux is cooked on no more than medium heat. Do not burn or brown the roux, just cook out the floury taste.
- In order to make a smooth, lump-free gravy, you must be constantly whisking the roux and gravy throughout the process.